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- Shabeer, Munazza; Sultan, M. Tauseef; Abrar, Muhammad; Suffyan Saddique, M.; Imran, Muhammad; Saad Hashmi, Muhammad; Sibt-e-Abbas, Muhammad
- International journal of fruit science 2016 v.16 no.4 pp. 444-460
- absorption; biscuits; bulk density; color; consumer acceptance; cookies; cooking fats and oils; emulsifying; fiber content; foaming properties; grains; industry; ingredients; mangoes; proteins; seeds; sensory evaluation; starch; taste; wheat flour
- ... The mango kernel is a byproduct of mango processing industries and it contains appreciable quantities of edible oil and quality proteins. In the present research, wheat flour was partially replaced with defatted mango kernel flour up to 30% and blends were further utilized for the preparation of biscuits. The nutritional and functional properties of flour blends were determined in the first phase. ...